Every year, over 4 million tons of apple byproducts are discarded as animal feed, compost, or waste. A recent study from Cornell University suggests a more sustainable approach. Researchers found that freeze-drying and milling apple pomace—comprising skins, seeds, cores, and pulp—can create a valuable ingredient for meat products. The study, published on September 12, 2023, in the Journal of Food Science and Nutrition, reveals that up to 20% apple pomace can be included in beef meatballs without affecting consumer acceptance.
In sensory tests involving over 100 untrained tasters, meatballs containing apple pomace were indistinguishable from traditional meat formulations in terms of aroma, taste, and texture. The lead researcher, Elad Tako, an associate professor of food science, highlighted the benefits of apple pomace, stating it is a “great source of fiber and bioactives.” He noted that it not only enhances nutritional value but also possesses antioxidant properties that can extend the shelf life of food products.
This innovative approach has significant implications for apple and cider producers in New York, particularly as they seek new revenue streams. Currently, pomace represents approximately 25-30% of the total fruit mass processed, and its disposal can be costly. By transforming this byproduct into a commercially viable ingredient, producers can mitigate disposal costs and reduce methane emissions associated with landfills.
The research team conducted a realistic commercial simulation, purchasing Cortland, Empire, and Red Delicious apples, pressing them for juice, and then freeze-drying the leftover pomace. After processing, they incorporated the dried pomace into 80% lean ground beef at inclusion rates of 10% and 20%. While the higher inclusion rate did result in changes to cooking yield and color, the sensory panel did not penalize these variations, indicating that consumers may accept minor adjustments if the overall experience remains familiar.
Beyond the culinary applications, this method could enhance the nutritional profile of processed meats, making them more appealing to health-conscious consumers. Many diets lack adequate fiber, and adding fruit-derived fiber to meat products provides a solution without requiring significant changes in consumer behavior. This could be particularly beneficial in institutional settings such as schools and hospitals, where familiar foods are served in large quantities.
From an environmental standpoint, diverting apple pomace from landfills significantly reduces methane emissions and lowers the carbon footprint of juice and cider production. Additionally, substituting a portion of animal protein with plant-based materials could help lessen the greenhouse gas emissions associated with meat production. Research indicates that reducing processed and red meat consumption can lead to substantial declines in food-system emissions.
With global apple production exceeding 97 million metric tons in 2023, and New York being the second-largest apple producer in the United States, the potential market for pomace could strengthen local economies. Instead of transporting waste across long distances for composting, processors in regions like the Finger Lakes could partner with meat manufacturers to create a sustainable supply chain.
The feasibility of this approach will depend on various factors, such as the economic viability of drying pomace and the willingness of food manufacturers to adapt their formulations and labeling. While freeze-drying preserves bioactive compounds, it is energy-intensive and may require significant investment in equipment. Alternative drying methods could also be explored, provided they maintain the necessary quality standards.
If adopted widely, Tako believes this strategy could benefit multiple stakeholders. It offers meat companies the chance to produce healthier products while simultaneously providing apple and cider producers with a new income stream. The implications for sustainability and food innovation are significant, paving the way for a more circular economy within the food industry.
